Black Bean Pitas

Name: Black Bean Pitas
Ingredients: 1 (8 ounce) can no-salt-added tomato sauce (I like Hunts); 1/4 teaspoon balsamic vinegar; 1 (15 ounce) can low-sodium black beans, drained and rinsed; 1 cup frozen corn kernels; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon onion powder; 1 teaspoon dried cilantro; 1/16 teaspoon cayenne pepper (or to taste); 1 large green pepper, chopped; 1 small onion, chopped; 2 mushrooms, chopped; 1/2 teaspoon oil (to coat pan); 4 pita bread, cut crosswise and opened to create pocket

14 ingredients

5 steps

Ingredients

1 (8 ounce) can no-salt-added tomato sauce (I like Hunts)
1/4 teaspoon balsamic vinegar
1 (15 ounce) can low-sodium black beans, drained and rinsed
1 cup frozen corn kernels
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon dried cilantro
1/16 teaspoon cayenne pepper (or to taste)
1 large green pepper, chopped
1 small onion, chopped
2 mushrooms, chopped
1/2 teaspoon oil (to coat pan)
4 pita bread, cut crosswise and opened to create pocket

Directions

1

Combine tomato sauce, balsamic vinegar, black beans, corn, chili powder, cumin, onion powder, cilantro and cayenne pepper. Set aside.
2

Chop pepper, onion and mushrooms. Set aside.
3

Coat large covered non-stick pot (at least 3 quarts) with oil. Add green pepper, onion and mushrooms. Cook over medium heat until tender, stirring frequently, adding small amounts of water as needed to prevent sticking.
4

Stir in the tomato-bean mixture and simmer until heated through.
5

Fill each pita half with about 1/8 of the bean mixture.